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Cocina con ciencia

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Cocina con ciencia

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Played 2 %Accuracy 50 Average time 01:24
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About this activity

Adivina conceptos de cocción y química de alimentos

Created by

Cocina Caprice
Cocina Caprice
Spain

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Cocina con ciencia
 

Cocina con cienciaOnline version

Adivina conceptos de cocción y química de alimentos

by Cocina Caprice
1

Doro carne y pan con sabor tostado, pero solo si la superficie está seca y paso de 140°C

Pistas

temperatura

azúcares + aminoácidos

reacción

2

Soy azúcar sola que se vuelve ámbar y luego puede amargar si te pasas de temperatura

Pistas

color ámbar

calor

azúcar

3

Tosto almidón con calor seco y aparece sabor a nuez/pan tostado

Pistas

sabor a nuez

calor seco

almidón

4

Hago que una salsa espese cuando el almidón se hincha con agua caliente

Pistas

espesar

agua caliente

almidón hinchado

5

Vuelvo el pan duro y el arroz de ayer “bloque” cuando los enfrías

Pistas

enfriamiento

arroz

pan duro

6

Soy el pigmento que da el rojo a la carne y cambia con el calor

Pistas

calor

carne

pigmento

7

Soy la molécula verde de las verduras, pero no me llevo bien con los ácidos en exceso

Pistas

ácidos

verduras

verde

8

Cuando las verduras verdes se vuelven “verde aceituna” por el ácido, ese pigmento nuevo soy yo

Pistas

pigmento

ácido

oxidación

 
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